Ravioli ripieni al manzo con la panna
Everybody knows that no pasta, no Italian cuisine. This popular food is so deeply rooted in the Italian culture that the menu of any Italian restaurant must have some pasta dishes, no matter if they are spaghetti or lasagne. This is the reason why we have put on the list this very special of our chef.
Ravioli ripieni al manzo (In English, ravioli stuffed with veil meat and seasoned with cream sauce) originates from Parma, a town that has often considered to be the capital of food in Italy because of the quality of its hams, cheese and cured meats. This version with cream sauce as seasoning comes from Piedmont, an Italian region that is better known for the superior quality of its red wines like Barolo and Barbaresco.
Technically speaking, ravioli are anything else than dumplings with a very thin sheet of dough (around 1 mm). The stuffing composition vary from a mix of cheese and herbs to minced ham or meat. Ravioli Alla Ricotta e Spinaci (in English, Ravioli with spinach and ricotta) is probably the most celebrated.
Some grated Parmesan and melted butter usually added on the top to add flavor and complete the seasoning. Another option is to pour on your ravioli a sauce, like in this case.
Being a very rich dish, Ravioli al Manzo con la Panna needs to be accompanied by a full-bodied red wine. We suggest our Nebbiolo Dardi Le Rose 2010, or, alternatively, our Morellino di Scansano.